| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Turkish | Lamb, Meats, Turkish | 1 | Servings |
INGREDIENTS
| 800 | Gr mutton shanks on the | |
| Bone | ||
| 1 | T | Margarine |
| 1 | Carrot | |
| 1 | Onion | |
| 1 | Garlic clove | |
| 1 | T | Tomato paste |
| 1 | Celery | |
| 1 | Can of peas | |
| 4 | T | Olive oil |
| 5 | T | Floor |
| Thyme | ||
| Salt | ||
| Black pepper |
INSTRUCTIONS
PREPARATION: Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar. Put the margarine and olive oil in a pot and place on heat. Put the flour in a bowl and coat the shanks with it. When the oil is heated, put shanks in the pot and fry well until golden brown. Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot. Saute the vegetables slightly, constantly stirring. Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow to cook for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water if necessary. korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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